Research Progress on Nutritional Components and Functional Characteristics of Sprouted Highland Barley
Highland barley, a distinctive and advantageous crop predominantly grown in the western plateau regions of China, boasts characteristics such as cold resistance, drought tolerance, strong adaptability, high yield, and early maturity. As a method to improve the utilization of nutrition and bioactive...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020202 |
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| author | Yuting FAN Kexin WANG Haixia ZHANG Ping MA Jing LI Jing WU Youjin TAN Jianbin WANG Xiaoyan HE Shuangkui DU |
| author_facet | Yuting FAN Kexin WANG Haixia ZHANG Ping MA Jing LI Jing WU Youjin TAN Jianbin WANG Xiaoyan HE Shuangkui DU |
| author_sort | Yuting FAN |
| collection | DOAJ |
| description | Highland barley, a distinctive and advantageous crop predominantly grown in the western plateau regions of China, boasts characteristics such as cold resistance, drought tolerance, strong adaptability, high yield, and early maturity. As a method to improve the utilization of nutrition and bioactive ingredients in plant seeds, germination has received increasing attention nowadays where public health awareness has generally improved. Sprouted highland barley is very promising in food and medicine related fields since it has both higher nutrition value and better biological activities comparing with raw highland barley. This paper summarizes the changes in nutrition components and functional constituents after highland barley sprouted. Germination increased the content of dietary fiber, various essential amino acids, ω-6 fatty acids, ω-3 fatty acids, vitamins, γ-aminobutyric acid and other ingredients effectively, while reducing the content of starch and fat. The research progress of the functional properties of sprouted highland barley, such as antioxidant, antibacterial, blood glucose regulation, blood pressure regulation, are mainly reviewed, in order to provide reference for the development and utilization of sprouted highland barley. |
| format | Article |
| id | doaj-art-407614460fed43aba88edce853d880b1 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-407614460fed43aba88edce853d880b12025-01-10T06:49:31ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-01-0146240341110.13386/j.issn1002-0306.20240202022024020202-2Research Progress on Nutritional Components and Functional Characteristics of Sprouted Highland BarleyYuting FAN0Kexin WANG1Haixia ZHANG2Ping MA3Jing LI4Jing WU5Youjin TAN6Jianbin WANG7Xiaoyan HE8Shuangkui DU9College of Food Science and Engineering, Northwest A & F University, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A & F University, Xianyang 712100, ChinaQinghai Tianyoude Technology Investment Management Group Co., Ltd., Xining 810016, ChinaQinghai Tianyoude Technology Investment Management Group Co., Ltd., Xining 810016, ChinaQinghai Rural Industry Development Guidance Center, Xining 810000, ChinaQinghai Tianyoude Technology Investment Management Group Co., Ltd., Xining 810016, ChinaQinghai Tianyoude Technology Investment Management Group Co., Ltd., Xining 810016, ChinaQinghai Rural Industry Development Guidance Center, Xining 810000, ChinaQinghai Rural Industry Development Guidance Center, Xining 810000, ChinaCollege of Food Science and Engineering, Northwest A & F University, Xianyang 712100, ChinaHighland barley, a distinctive and advantageous crop predominantly grown in the western plateau regions of China, boasts characteristics such as cold resistance, drought tolerance, strong adaptability, high yield, and early maturity. As a method to improve the utilization of nutrition and bioactive ingredients in plant seeds, germination has received increasing attention nowadays where public health awareness has generally improved. Sprouted highland barley is very promising in food and medicine related fields since it has both higher nutrition value and better biological activities comparing with raw highland barley. This paper summarizes the changes in nutrition components and functional constituents after highland barley sprouted. Germination increased the content of dietary fiber, various essential amino acids, ω-6 fatty acids, ω-3 fatty acids, vitamins, γ-aminobutyric acid and other ingredients effectively, while reducing the content of starch and fat. The research progress of the functional properties of sprouted highland barley, such as antioxidant, antibacterial, blood glucose regulation, blood pressure regulation, are mainly reviewed, in order to provide reference for the development and utilization of sprouted highland barley.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020202highland barleygerminationnutritional componentsfunctional characteristicsapplication |
| spellingShingle | Yuting FAN Kexin WANG Haixia ZHANG Ping MA Jing LI Jing WU Youjin TAN Jianbin WANG Xiaoyan HE Shuangkui DU Research Progress on Nutritional Components and Functional Characteristics of Sprouted Highland Barley Shipin gongye ke-ji highland barley germination nutritional components functional characteristics application |
| title | Research Progress on Nutritional Components and Functional Characteristics of Sprouted Highland Barley |
| title_full | Research Progress on Nutritional Components and Functional Characteristics of Sprouted Highland Barley |
| title_fullStr | Research Progress on Nutritional Components and Functional Characteristics of Sprouted Highland Barley |
| title_full_unstemmed | Research Progress on Nutritional Components and Functional Characteristics of Sprouted Highland Barley |
| title_short | Research Progress on Nutritional Components and Functional Characteristics of Sprouted Highland Barley |
| title_sort | research progress on nutritional components and functional characteristics of sprouted highland barley |
| topic | highland barley germination nutritional components functional characteristics application |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020202 |
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